Regent Chicken with Pineapple

Rating5.00  Votes1


1/2 cup pineapple juice from canned pineapple chunks
1/2 cup ketchup
1 tablespoon vinegar
1 1/2 tablespoons sugar
1 teaspoon soy sauce
1/4 cup vegetable oil
1 whole boneless, skinless chicken breast, cut into bite-size pieces
1 egg yolk, beaten with 2 teaspoons cornstarch
1 cup drained canned pineapple chunks
1 cup green bell pepper strips or triangles
1/3 cup chopped scallions
1/3 cup red bell pepper strips




In a wok or large sauté pan over medium-high heat, combine the pineapple juice, ketchup, vinegar, sugar, and soy sauce. Bring the mixture to a boil and cook until the sugar dissolves and the mixture is reduced to about ½ cup. Pour the sauce into a bowl and set aside. Rinse out the wok.

Set the wok over high heat and warm the oil until it shimmers. Meanwhile, dip the chicken pieces in the egg yolk mixture to coat well. Add the coated chicken to the wok and stir-fry for 2 minutes, until the chicken is opaque on all sides. Using a slotted spoon, remove the chicken to a plate, leaving any oil in the wok

Set the wok over medium-high heat and add the pineapple chunks and green bell pepper. Stir-fry for 30 seconds. Add the scallions and red bell pepper, and stir-fry for 30 seconds. Return the chicken and the reduced sauce to the wok and stir-fry with the vegetables for 1 minute, until the chicken is cooked through and the sauce is hot. Serve at once.


Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 Servings

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